Quinoa Nectarine Gazpacho With Crispy Spiced Tortilla Strips Recipe 455 Food

NECTARINE-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING

Steps:

• Preheat the oven to 350 degrees F.
• For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
• For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
• Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

• Pour the quinoa onto a towel and blot to remove any excess moisture.
• Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
• Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
• Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
• Preheat the oven to 425 degrees F.
• Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

NECTARINE TART RECIPE - (4.6/5)

Steps:

• Preparation 1. Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off excess piecrust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans. 2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool. 3. Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours. 4. Arrange nectarine slices decoratively over top of tart. 5. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines. 1. Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off excess piecrust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans. 2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool. 3. Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours. 4. Arrange nectarine slices decoratively over top of tart. 5. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines.

TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS

Steps:

• Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
• Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
• Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
• Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
• Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.

NECTARINE ALMOND CRUMBLE PIE RECIPE - (4.4/5)

Steps:

• Crumble topping: In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown and granulated sugars and cinnamon and pulse again until combined. Add the butter cubes and pulse again until the butter is broken up and the mixture is crumbly. The crumble topping can also be made by hand: Chop the almonds finely and stir together with the flour, brown and granulated sugars and cinnamon, then add the butter and rub together with your fingers until the butter is broken up and the mixture is crumbly. Pie and assembly: 1. Heat the oven to 350 degrees. 2. In a large bowl, whisk together the sugar and flour. Stir in the nectarine slices, coating completely, then stir in the almond extract until evenly combined. 3. Pile the nectarine filling into the prepared pie shell, sprinkling over the slices any additional sugar-flour mixture that did not stick to the fruit. 4. In a small bowl, whisk the egg to form a wash. 5. Brush the edge of the crust with the egg wash. Drizzle the crumble topping over the fruit slices. 6. Place the pie in the oven and bake until the crust is a rich golden color and the filling is bubbly and thick, about 1 hour. 7. Cool before serving.